Vanilla Cake with Buttercream Frosting

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). \nNext, prepare the cake pans by greasing them with a non-stick cooking spray and lining the bottoms with parchment paper. \nIn a separate bowl, combine flour, baking powder, salt, and nutmeg, whisking until they are well blended. \nIn a large mixing bowl, use an electric mixer to cream together white sugar and butter until light and fluffy, taking about 3 minutes. \nAdd the egg yolks one at a time to the sugar mixture, beating until they are fully incorporated. \nAdd whole eggs one at a time to the mixture, beating well after each addition and taking about 3-5 minutes. \nTo add flavor to the mixture, scrape out the seeds from a vanilla bean and mix them into the butter mixture. \nAdd vanilla extract, almond extract, and mix on low speed until well combined. \nPour half of the dry ingredients into the mixture and mix until just combined. \nAdd milk, sour cream, and pour in the remaining dry ingredients, mixing until just combined. \nDivide the batter evenly between two 9-inch round cake pans and smooth out the tops. \nPlace the cake pans in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) and bake until the centers of the cakes spring back lightly when touched, taking about 30-35 minutes. \nOnce the cakes are done baking, remove them from the oven and let them cool in the pans for 15 minutes before carefully running a knife around the edges to loosen. \nTransfer the cakes to a wire rack to cool completely. \nWhile the cakes are baking, prepare the frosting by adding a reserved vanilla bean pod to a small saucepan with heavy cream. \nPlace the saucepan over low heat and cook until the mixture is just warm, taking about 5 minutes. \nRemove the saucepan from heat and let it sit at room temperature for about 30 minutes before placing it in the refrigerator to chill, taking another 30 minutes. \nOnce the heavy cream mixture is chilled, finish the frosting by beating 1 cup of butter in a large bowl until smooth and creamy. \nGradually add powdered sugar to the butter, mixing well after each addition. \nRemove the vanilla bean pod from the chilled heavy cream and discard it. \nPour the heavy cream into the butter-powdered sugar mixture, adding vanilla extract and salt. \nBeat the mixture on low speed until the cream is incorporated, then increase the mixer speed to medium-high and continue beating until the frosting is light and fluffy, taking about 3-5 minutes. \nPipe a layer of frosting onto one of the cakes and place the second cake on top. \nFrost the remaining cake as desired with the leftover frosting.